My good friend Michael brought a wonderful gift this week: a bag of home-grown shiitake mushrooms. A year ago, he had attended a mushroom party – not the 1960s hallucinogenic kind, but a gathering where everyone learned to inoculate logs with mushroom spores. Now Michael has an abundance of shiitake mushrooms to share. I’ve been experimenting with recipes and for lunch today, I had a delicious shiitake quesadilla using a recipe found at the Co-op Food Stores site:
Mushroom and Cheese Quesadillas (4 servings)
8 ounces sliced button mushrooms (I used shiitake)
1 small white onion, sliced
1 Tbs. minced pickled jalapeno pepper (I didn’t have; I used garlic instead)
1/4 tsp. ground cumin
1/4 tsp. salt
1/2 cup vegetable broth (I used broth and cider)
4 standard-size flour tortillas
1 cup shredded mild cheddar cheese (I used sharp which was what I had)
Place mushrooms, onion, pickled jalapeno, and cumin in a saute pan. Sprinkle with the salt and pour in the broth. Cover the pan and bring the stock to a rapid simmer over high heat. Uncover the pan, reduce the heat to medium-high, and cook for 8-10 minutes, until almost all of the liquid has evaporated.
Meanwhile, heat a large cast-iron skillet or griddle over medium heat. One at a time, place the tortillas in the preheated pan. Place one-fourth of the cheese over half of the tortilla, then top with one-fourth of the mushroom mixture. Fold the tortilla over to enclose the filling. Cook until lightly browned on the bottom, about 2 minutes, then turn and lightly brown on the other side. Transfer to a warm platter. Cook the remaining quesedillas in the same fashion. (if you have a large enough skillet, you can cook two at a time.) Cut into wedges and serve. Delicious!
Check out this video on growing mushrooms in logs: